Festive Peppermint Holiday Cookies

This festive Santa cookie recipe has become my go-to for holiday cookie exchanges and Christmas gatherings. The cream cheese in the dough creates an irresistibly soft texture while the hint of peppermint brings a subtle holiday flavor without overwhelming the classic buttery shortbread base.

I first created these Santa cookies when hosting my first neighborhood cookie exchange five years ago. They were such a hit that several neighbors now request them specifically each December, and my children insist on making them for Santa on Christmas Eve.

Ingredients

• Unsalted butter: Provides the rich base for both cookie and frosting and helps create that tender, melt-away texture
• Cream cheese: The secret ingredient that gives these cookies their incredibly soft texture and subtle tanginess
• Powdered sugar: Creates a smoother texture than granulated and helps achieve that melt-in-your-mouth quality
• Peppermint extract: Offers a subtle holiday flavor without being overwhelming; use pure extract for best results
• All-purpose flour: The structure builder for our cookies; choose unbleached for best flavor
• Cornstarch: The magical ingredient that makes these cookies exceptionally tender and prevents tough cookies
• Salt: Enhances all flavors and balances sweetness even in sweet baked goods
• Vanilla extract: Adds depth to the frosting; choose pure over imitation for best flavor
• Milk: Thins the frosting to perfect spreading consistency; whole milk creates richest results
• Christmas sprinkles: Adds festive color and texture; choose jimmies over nonpareils for best decoration

Step-by-Step Instructions

Cream the Butter Mixture:

Beat room temperature butter and cream cheese until completely smooth and creamy about 3 minutes. Using room temperature ingredients is crucial here; cold butter or cream cheese will create lumps that never fully incorporate. Add powdered sugar and peppermint extract and continue beating until the mixture becomes light and fluffy, about 2 more minutes. Proper creaming creates air pockets that help the cookies maintain their tender texture.

Mix Dry Ingredients:

Combine flour, cornstarch, and salt in a separate bowl. Whisking them together ensures even distribution of the cornstarch and salt throughout the flour. This step prevents pockets of salt or cornstarch in your finished cookies.

Combine and Chill:

Add the dry ingredients to the butter mixture and mix just until incorporated. Overmixing at this stage will develop gluten and create tough cookies. The dough will be soft but not sticky. Cover the bowl with plastic wrap, pressing it directly onto the surface of the dough to prevent air exposure, and refrigerate for a full hour. This chilling time is non-negotiable as it firms up the butter, allows the flour to hydrate, and makes the dough easier to handle.

Shape and Bake:

Preheat your oven to 350°F and line baking sheets with parchment paper for even baking. Scoop the chilled dough using a cookie scoop for consistent sizing, then roll into perfect balls between your palms. Space cookies about 2 inches apart on the baking sheet. Use the flat bottom of a drinking glass to gently press each ball into a disk about ¼ inch thick. Bake for exactly 10 to 12 minutes, until the edges are just barely beginning to turn golden. The centers will look slightly underdone but will continue cooking from residual heat.

Make the Frosting:

Beat softened butter in a medium bowl until creamy, then gradually add powdered sugar a half cup at a time to prevent a powdery explosion. Add vanilla and milk one tablespoon at a time until reaching spreading consistency. The perfect frosting should hold a soft peak and spread easily without being runny.

Decorate:

Once cookies are completely cooled, spread a generous layer of frosting on each cookie. Add festive sprinkles immediately while the frosting is still wet so they adhere properly. Allow frosting to set completely, about 3 hours, before stacking or storing.

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My favorite thing about these cookies is watching my children decorate them. We started with simple sprinkles when they were toddlers but now create elaborate Santa faces with candy pieces and colored frosting. Somehow eating cookies that look like Santa makes the holidays feel even more magical.

Make Ahead Options

These Santa cookies are perfect for busy holiday schedules. You can make the dough up to 3 days in advance and keep it tightly wrapped in the refrigerator. If the dough becomes too firm to scoop, let it sit at room temperature for 15 minutes before shaping. Alternatively, you can shape the cookies, freeze them unbaked on a baking sheet, then transfer to a freezer bag for up to one month. Bake directly from frozen, adding just 2 extra minutes to the baking time. Fully decorated cookies can be frozen in single layers separated by parchment paper for up to two weeks. Thaw at room temperature for about an hour before serving.

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Decoration Variations

While Christmas sprinkles create the classic Santa cookie look, this versatile base supports many creative decorations. Try pressing a thumbprint into each cookie before baking, then filling with jam after baking for a holiday thumbprint cookie. For Christmas tree-shaped cookies, add a drop of green food coloring to the frosting and use a star piping tip to create textured trees topped with sprinkle ornaments. During Valentine's Day, shape the dough into hearts and use pink frosting with heart sprinkles. For Easter, use pastel-colored frosting and spring-themed sprinkles. The possibilities are endless with this adaptable cookie base.

Flavor Twists

The peppermint extract in these cookies provides a subtle holiday flavor, but you can easily customize the taste profile. Substitute the peppermint with almond extract for a more sophisticated flavor or vanilla extract for a classic cookie taste. Orange extract paired with a bit of fresh orange zest creates a bright citrus version perfect for winter. For chocolate lovers, add 3 tablespoons of cocoa powder to the dry ingredients and use vanilla extract in the dough. You can even divide the dough and create an assortment of flavors for your holiday cookie platter, giving guests delicious options to choose from.

Frequently Asked Questions

→ Can I make these cookies without peppermint extract?

Yes, you can substitute vanilla extract or almond extract for the peppermint if you prefer a different flavor profile. The cookies will still have a wonderful texture and taste great with the frosting.

→ Why does the dough need to be chilled?

Chilling the dough helps solidify the butter and cream cheese, making the cookies easier to shape and preventing them from spreading too much during baking. This helps maintain their shape and creates a better texture.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. Make sure the frosting has completely set before stacking them with parchment paper between layers.

→ Can I freeze these cookies?

Yes, you can freeze them either before or after frosting. Unfrosted cookies freeze well for up to 3 months. For frosted cookies, freeze them uncovered until the frosting hardens, then transfer to an airtight container with parchment between layers.

→ What's the purpose of cream cheese in the dough?

Cream cheese adds moisture, richness, and a subtle tanginess that complements the peppermint flavor. It also contributes to the cookies' soft, tender texture.

→ Can I use different sprinkles for different holidays?

Absolutely! While these are designed as Christmas cookies, you can customize them for any holiday or occasion by simply changing the sprinkle colors and shapes.